arjay's sand springs chili southern

Categories
Chili
Ethnic
Meats
Yield
4 Servings
MeasureIngredient
2.00 pounds Coarse ground beef
½ pounds Flank steak 1/4 cubs
½ pounds Reg. ground beef
15.00 ounce Tomato sauce
12.00 ounce Beer
12.00 ounce Tomato paste
1.00 tablespoon Yellow cornmeal
1.00 tablespoon Red wine vinegar
¼ cup Instant minced onion
¼ cup Chili powder
1.00 teaspoon Crushed red pepper
1.00 teaspoon Ground cumin
¼ teaspoon Basil leaves
¼ teaspoon Caraway seeds
¼ teaspoon Coriander
¼ teaspoon Marjoram
¼ teaspoon Ground red pepper
⅓ teaspoon Ginger
⅓ teaspoon Tarragon
⅓ teaspoon Dill seed
⅓ teaspoon Paprika
⅓ teaspoon Ground tumeric
⅓ teaspoon Ground caramon
1.00 dash Curry
1.00 dash Dill weed
1.00 dash Rosemary
1.00 dash Saffron
1.00 dash Thyme
1.00  Bay leaf, crushed
1.00  Cinnamon stick
1½ teaspoon Minced garlic
1½ teaspoon Salt
1.00 tablespoon Orgeano leaves
2.00 tablespoon Salad oil

In a large saucepan, heat oil until hot. Add beef cubes; brown on all sides, remove and set aside. Add ground beef, both grinds, brown , stirring to crumble. Add tomato sauce, tomato paste, one cup of water, vinegar and all the other dry ingredients listed. (Mix the cornmeal, onions, all the spices in a bowl then add them after the meat has been cooked). Also add the browned beef cubes, stir well, then add the beer and stir some more until all the ingredients are mixed well. Simmer, covered, strring occasionally, for at least 2 hours. This can be prepared early in the day and kept on low heat to let spices blend togather. Add more water if needed. Remove cinnamon stick before serving.

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